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The ingredients for the elote chicken casserole being mixed together in a large white bowl before baking.

Street Corn Chicken Casserole: The Creamiest, Easiest Recipe

This Street Corn Chicken Casserole combines the zesty, cheesy flavors of Mexican elote with tender chicken in a creamy, easy-to-make bake. It's the perfect one-pan weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken rotisserie chicken works well
  • 16 oz frozen corn thawed (fire-roasted preferred)
  • 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 1/4 cup diced red onion
  • 1 jalapeño finely diced, seeds removed for less heat
  • 2 cloves garlic minced
  • 2 tbsp lime juice freshly squeezed
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1/2 cup crumbled Cotija cheese
  • 1/4 cup fresh cilantro chopped
  • Extra chili powder for garnish

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large Mixing Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, mix the softened cream cheese, sour cream, lime juice, minced garlic, chili powder, cumin, and smoked paprika until smooth.
  3. Add the shredded chicken, corn, red onion, and jalapeño to the bowl. Season with salt and pepper and stir until everything is evenly coated.
  4. Spread the mixture evenly into the prepared baking dish.
  5. Bake for 20-25 minutes, until the casserole is hot and bubbling around the edges.
  6. Remove from the oven and top with crumbled Cotija cheese, fresh cilantro, and an extra dash of chili powder before serving.

Notes

For extra flavor, use fire-roasted corn or char your corn in a hot skillet before mixing it in.
Adjust the amount of jalapeño to control the spice level.
Rotisserie chicken is a great shortcut for this recipe.